Chop up the blueberries, the small ones I cut in half and the large ones into quarters. This took a relatively short amount of time and I actually had blueberries at the top of my muffins, not just the bottom. It’s worth the extra 2 minutes.

Combine the yogurt, melted butter, lemon juice and egg. I whisked mine together rather rapidly to ensure a complete mix. Add to the dry ingredients and combine.

This makes a perfect, beautiful dozen. Grease the tins or line them with paper muffins cups and fill them a decent ⅔ of the way.

Bake at 375 for 14-17 minutes, until the tops spring back when touched. The lovely brown outside is thanks to the smidgen of butter in the recipe, toasting it up.

Recipe by The Kitchen Magpie at http://www.thekitchenmagpie.com/lemon-blueberry-muffins-lighter-version/